Ingredients

• 4 boneless pheasant breasts
• 25g/1oz butter
• 25g/1oz plain flour
• 4 teaspoon ground cinnamon
• 125ml/4fl oz freshly squeezed orange juice
• 2 tablespoons orange marmalade
• 3⁄4 teaspoon instant chicken bouillon
• 1 tablespoon orange liqueur
• 100g/4oz green seedless grapes
• 1 orange, peeled and cut into sections
• 50g/2oz toasted almonds

Method

1. Preheat the oven to 170°C/325°F/Gas mark 3.
2. Line a 20cm/8in square baking dish with foil, leaving a small foil collar. Wash the pheasant breasts and pat dry. Arrange in the prepared dish.
3. Melt the butter in a saucepan over a medium heat. Stir in the flour and cinnamon. Cook until smooth. Stir in the orange juice, marmalade and bouillon.
4. Cook until thickened, stirring constantly. Stir in the liqueur. Spoon over the pheasant and seal the foil tightly.
5. Bake in the oven for about 30 minutes until the pheasant is tender. Spoon the grapes and orange sections over the pheasant, and bake, uncovered, for a further 5 minutes. Sprinkle with the almonds and serve hot with rice.